Pepper Steak November 7, 2009

This is a simple weeknight meal.

1 to 2 tablespoons flour

1 pound top sirloin or round steak, cut into chunks

2 tablespoons olive oil

1/4 medium onion, sliced

1 teaspoon garlic powder

1/4 teaspoon ground black pepper or seasoned pepper blend

1 teaspoon Tony Chachere’s seasoning

1 red bell pepper, cut in thin strips

1/2 cup chicken broth

1 can (14.5 ounces) tomatoes, partially drained

2 tablespoons soy sauce

5-6 dashes Tabasco sauce

salt, to taste

1. Coat beef in flour.  Heat olive oil over medium heat; add steak. Cook, stirring, until steak is browned.
2. Add onion, garlic powder, pepper, Tony Chachere’s and cook, stirring, until onion is tender.
3. Add the chicken broth and bell pepper; cook for about 3 to 5 minutes longer.
4. Add tomatoes, soy sauce, and Tabasco and bring to a simmer for 2 to 3 minutes. Season with salt.  Serve with hot rice.